Loving Lorraine's chicken teriyaki

Tonight's dinner, and my first main course, was Lorraine Pascal's 'Quick brown sugar & spring onion chicken teriyaki.'

I picked this because it had the word 'quick' in the title and I had chicken breasts in the freezer. So delighted that I picked this to cook tonight.

If you are thinking of cooking this recipe, do it! It was easy, quick and very tasty.

 

The only ingredient I struggled to find was the mirin (Japenese rice wine), (look in Waitrose).

Let me share it with you:

Ingredients
Soft Light Brown Sugar 50g
Mirin 80ml
Soy Sauce 65g (this confused me, I used 65m)
Oil to pan fry the chicken
3-4 skinless chicken breasts - diced, (I used 3 big breasts)
Salt and Pepper
1x2cm fresh ginger, peeled and grated
galic clove peeled and finely chopped
Spriing Onions, small bunch trimmed and finely sliced on the diagonal
Sesame Seeds. A handful toasted, (fry in a dry pan for 3 minutes). Watch out - 1 second they are white and you think they will never toast - the next they are about to burn.

I started by preparing all the ingredients, and having them in bowls on my kitchen table.
Place the Mirin, soy sauce, and sugar in a bowl.
Oil in a frying pan and warm on medium heat.
Cook the chicken for 2 minutes.
Through the ginger and garlic into the pan and cook for 1 minute.
Pour in the Mirin, soy sauce and sugar, and cook for a further 3-5 minutes (I did 5)
Add the spring onion and cook for 2 minutes.
Take off the heat and add the sesame seeds.

Serve with some rice.

I hope you enjoy it as much as my family did.

Tomorrow Trout. Auugggghhhhh!

You stay classy..... wherever you are!